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Vegetarian Lasagna
Oct 20, 2005

Category:Vegetables
Cuisine:Italian
Prep Time:Less than 1 hr
Special Considerations:Vegetarian
Ingredients

8                                          dried lasagna noodles
1          10-ounce package    frozen chopped broccoli
1          14-1/2-ounce can     diced tomatoes
1          15-ounce can           no salt added tomato sauce
1          cup                          chopped celery
1          cup                          chopped onion
1          cup                          chopped green or red sweet pepper
1-1/2   teaspoons                dried basil or oregano, crushed
2                                          bay leaves
1          clove                        garlic, minced
1                                          beaten egg
2          cups                         fat-free ricotta cheese
1/4       cup                          grated Parmesan cheese
1          cup                          shredded part-skim mozzarella cheese (4 ounces)
1/8       teaspoon                  salt
1/4       teaspoon                  black pepper


Preparation                                                                                                                                                     

Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli.
Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 degree F. oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.
Visibility: Everyone
Posted: Thursday October 20, 2005, 7:22 am
Tags: vegetarian [add/edit tags]

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Nic Mercat (42) 		Thursday October 20, 2005, 12:52 pm
Yummy! This is a great recipe! Cissy would love it especially.

Natasha L. (65) 		Friday October 21, 2005, 10:51 am
This sounds wonderful, Isabel! I'll bet it would be interesting to add some cut-up frozen squash.

Thanks for sharing. :-)

Anne RainboWolf (84) 		Wednesday December 14, 2005, 3:20 pm
Sounds wonderful, thank you for sharing

Marina L. (0) 		Friday June 1, 2007, 6:36 am
Quick question: why use frozen broccoli? Would fresh work as well?

Jenny H. (13) 		Tuesday January 1, 2008, 1:15 am
Thank you i love it and i'm going to make more, Jenny

Author

Isabel Riddle
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female, age 32, single
Lisboa, NU, Portugal
ISABEL'S SHARES
Apr
14
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I received this from a friend. I'm sorry it's only in Portuguese... It basically asks for people to send a message (under #2) to all the email addresses under #1, protesting against a cruel practice some are trying to introduce in the Azores. It will...
Jan
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IngredientsCrust:1/2 cup (1 stick) unsalted butter, room temperature1/4 cup sugar1 large egg yolk1/8 teaspoon salt1 1/4 cups unbleached all purpose flourFilling:3 large eggs1/2 cup (packed) golden brown sugar1/2 cup pure maple syrup1/2 cup dark corn s...


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